Vegan Tropical Crumble
This vegan tropical crumble recipe is super indulgent yet health- it's bursting with flavour from the pear, pineapple and raspberries, topped with a light coconut and almond crumb
Ingredients
For the Base
- 4 pears peeled, halved and cored
- 1 tsp vanilla essence
- 250 ml mango and apple juice, or pineapple juice
- 6 rings tinned pineapple, sliced in half
- 90g fresh raspberries
For the crumb
- 20 g ground almonds
- 1 tbsp plain flour
- 1 tbsp brown sugar
- 10 g desiccated coconut
- 10 g vegan butter
- 1/2 tsp ground ginger
To serve
- vegan ice cream
- mango puree (optional)
Instructions
For the Tropical Crumble
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Put the pears in a large ovenproof dish so they sit in a single layer.
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Measure out the juice in a jug and add in the vanilla essence and stir. Pour over the juice mix on top of the pears
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Cover with foil and securely tighten it (or else the juice will evaporate). Bake for 30-40 minutes until the pears are tender.
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Meanwhile, put the almonds, coconut, plain flour, ground ginger and sugar in a bowl. Using your fingertips, rub in the butter to form small clumps.
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15 minutes before serving, scatter the raspberries and pineapple between the pears, then sprinkle the pears with the almond crumb mixture (where you have deseeded them during the prep). Bake, uncovered, for 10-15 minutes until golden brown.
To serve
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Serve warm with ice cream or custard. Drizzle over some mango puree (if desired)